Peanut Chicken – Instant Pot

(from clair’s recipe box)

Might be able to make to freeze – sauté garlic and ginger in oil, cool, add together in plastic bag with all other ingredients EXCEPT peanut butter. Freeze everything, leaving out PB. Thaw completely, dump in IP, add PB on top as recipe directs.

Source: Tweaked from Feasting At Home blog

Prep time: 20 minutes
Cook time: 38 minutes
Serves 6 people

Categories: Instant Pot


  • 2 lbs chicken breast, cut into 1 inch cubes, sprinkled with pinch of salt
  • 3 fat cloves garlic, crushed and left whole
  • 1 tablespoon fresh ginger, chopped ( or use ginger paste)
  • 1 teaspoon canola oil
  • 13 ounce can coconut milk (liquid and solids) DIVIDED, (do not use light- too watery)
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, more to taste
  • 1 tablespoon sriracha
  • 1/2 cup peanut butter (or sub almond butter)
  • optional additions : 1 tablespoon lemongrass, 4-5 kefir lime leaves
  • Optional Garnishes: green onions, cilantro, yogurt
  • Chili Cucumber Salad
  • 3 Turkish cucumbers, cut into 1/2 inch thick, diagonal half-moons
  • 2 tablespoon rice vinegar
  • 1 tablespoon chili garlic paste
  • pinch salt and sugar
  • optional – basil ribbons


  1. Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

  2. If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Remove garlic. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you’ll add the rest after). Stir in the soy sauce, brown sugar, lime juice, sriracha and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir. Drop the peanut butter in spoonfuls over top of the chicken (don’t stir it in).

  3. Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

  4. Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add more chili paste and lime. Sauce will thicken slightly as it cools.

  5. If the sauce seems too thin, reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

  6. Serve over a bed of rice or baby spinach – or both and the Chili Cucumber Salad.To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

  7. notes

  8. Stirring in the peanut butter after the chicken is cooked, or dropping it on the top of the chicken will prevent the sauce from getting too thick at the bottom of the instant pot which can cause a mild scorching. So drop it on top, or add it after you release the pressure.

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